Cauliflower Soup With Turmeric And Hazelnuts

1. 1

   Heat the olive oil in a heavy-bottomed soup pot over medium heat.

2. 2

   Add the onion and spices, and cook for two minutes, stirring every once in a while.

3. 3

   Add the cauliflower, stir to coat, and cook for five minutes, until the pieces start to sweat and turn golden.

4. 4

   Pour in stock to cover by 5 cm (2 inches), and bring to a simmer.

5. 5

   Cover and cook for 13 minutes, until soft.

6. 6

   In the meantime, grind the hazelnuts into a fine powder in a mixer or blender, working in short pulses. Set aside.

7. 7

   When the cauliflower is soft, add the hazelnuts to the pot. Season with salt and pepper, stir to combine, and cook for 5 more minutes.

8. 8

   Let cool slightly, taste, adjust the seasoning, and puree the soup thoroughly using an immersion blender. Serve immediately; it reheats beautifully the next day.

* Per serving · 4 servings · Values may vary.

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